{"id":61979,"date":"2014-05-19T05:00:21","date_gmt":"2014-05-19T03:00:21","guid":{"rendered":"https:\/\/www.lacassataceliaca.it\/?p=61979"},"modified":"2024-07-09T16:49:18","modified_gmt":"2024-07-09T14:49:18","slug":"biscuit-moelleux-au-chocolat-sans-gluten","status":"publish","type":"post","link":"https:\/\/www.lacassataceliaca.it\/fr\/biscuit-moelleux-au-chocolat-sans-gluten\/","title":{"rendered":"Biscuit moelleux au chocolat sans gluten"},"content":{"rendered":"
\"Biscuit
Biscuit moelleux au chocolat sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Bon lundi!<\/p>\n

Ce lundi un g\u00e2teau super bon, id\u00e9al pour le petit d\u00e9jeuner ou comme casse-cro\u00fbte!<\/p>\n

Recette du chef Gianluca Aresu vue dans l’\u00e9mission t\u00e9l\u00e9vis\u00e9e “50 sfumature di cioccolato<\/i>” que j’ai rendue gluten free avec un r\u00e9sultat, cette fois aussi, excellent!<\/p>\n

Il m’\u00e9tait rest\u00e9 du chocolat du dernier g\u00e2teau<\/a>\u00a0et j’au saut\u00e9 le dernier passage.<\/p>\n

Le biscuit est super moelleux, la ganache superbe, super conseill\u00e9.<\/p>\n

Merci et \u00e0 la prochaine.<\/p>\n

\n

\"Biscuit<\/p>\n

Ingr\u00e9dients pour 10 portions<\/h5>\n

pour le biscuit au caf\u00e9:<\/i><\/p>\n

150 g farine (pour moi: 80 g farine de riz tr\u00e8s fine, 40 g f\u00e9cule de pommes de terre, 30 g ma\u00efzena, tout sans gluten)<\/p>\n

300 g oeufs<\/p>\n

150 g sucre semoule<\/p>\n

35 g caf\u00e9 soluble (pour moi Nescaf\u00e9)<\/p>\n

pour la ganache au chocolat blanc:<\/i><\/p>\n

450 g\u00a0chocolat blanc\u00a0Lindt<\/p>\n

75 g beurre<\/p>\n

25 g sirop de glucose<\/p>\n

150 g cr\u00e8me fra\u00eeche au 35%<\/p>\n

40 g beurre de cacao<\/p>\n

vanille (obli\u00e9e!)<\/p>\n

pour la garniture:<\/i><\/p>\n

200 g chocolat noit au 72% \u00a0sans gluten<\/p>\n

 <\/p>\n

Proc\u00e9dure<\/h5>\n

Pour le biscuit:<\/u><\/p>\n

Fouetter tr\u00e8s bien les oeufs avec le sucre, ajoutant petit \u00e0 petit le caf\u00e9 pour qu’il fonde bien dans la masse.<\/p>\n

Obtenue une masse bien a\u00e9r\u00e9e et gonfle, incorporer peu \u00e0 la fois les poudres tamis\u00e9es.<\/p>\n

Verser cet appareil dans une plaque allant au four chemis\u00e9 de papier sulfuris\u00e9 (35 x 42 cm), niveler et cuire \u00e0 \u00a0250\u00b0 pendant 5′.<\/p>\n

Le laisser refroidir et puis le d\u00e9couper en trois couche de 20 x 20 cm (on obtiendra 2 couches enti\u00e8res et la troisi\u00e8me on l’obtiendra avec les parties d\u00e9coup\u00e9es).<\/p>\n

Pour la ganache:<\/u><\/p>\n

faire bouillir la cr\u00e8me fra\u00eeche, le sirop de glucose et la vanille.<\/p>\n

Verser cet appareil sur le chocolat blanc hach\u00e9 et m\u00e9langer pour qu’il fonde.<\/p>\n

Faire fondre les deux types de beurre.<\/p>\n

Incorporer d’abord le beurre de lait et enfin le beurre de cacao.<\/p>\n

M\u00e9langer et attendre qu’il commence \u00e0 figer un petit peu.<\/p>\n

Dressage:<\/u><\/h5>\n

Chemiser les bords d’un carr\u00e9 en acier de 20x20cm sans fond avec des bandes d’acetat.<\/p>\n

Placer sur le fond une couche de biscuit.<\/p>\n

Verser la ganache dans un sac avec une douille plate et faire une couche subtile de ganache.<\/p>\n

Couvrir avec une autre couche de biscuit (utiliser les pi\u00e8ces d\u00e9coup\u00e9es).<\/p>\n

Encore une couche de ganache et terminer avec une troisi\u00e8me couche de biscuit.<\/p>\n

Presser un peu pour tout niveler et r\u00e9server au cong\u00e9lateur.<\/p>\n

Quand il sera congel\u00e9, le ritirer et attendre juste un peu pour qu’il soit possible le couper en petits rectangles.<\/p>\n

Fondre le chocolat noir (si on y arrive, le temp\u00e9rer) et plonger le fond de chaque rectangle dans le chocolat fondu, enrobant seulement une c\u00f4t\u00e9 avec une couche subtile et les mettre sur du papier sulfuris\u00e9.<\/p>\n

Verser le chocolat rest\u00e9 dans un cornet de papier sulfuris\u00e9 et faire des rayures de chocolat sur la surface des petits g\u00e2teaux.<\/p>\n

\"Biscuit<\/p>\n","protected":false},"excerpt":{"rendered":"

Bon lundi! Ce lundi un g\u00e2teau super bon, id\u00e9al pour le petit d\u00e9jeuner ou comme casse-cro\u00fbte! Recette du chef Gianluca […]<\/p>\n","protected":false},"author":1,"featured_media":61442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[3509,4297,4266,3603,2783],"tags":[3792,5115,3926,3715,6166,3670,3705,3300,2777,3659,5741],"class_list":["post-61979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biscuits-fr","category-cafe-fr","category-caffe","category-chocolat-fr","category-recettes-sucrees","tag-aresu","tag-aresu-fr","tag-biscuit","tag-caffe-fr-2","tag-caffe-espresso","tag-cioccolato-fr-2","tag-chocolat-fr","tag-recettes-sans-gluten","tag-sans-gluten","tag-senza-glutine-fr-2","tag-senza-glutine-fr-7"],"yoast_head":"\nBiscuit moelleux au chocolat sans gluten - La Cassata Celiaca<\/title>\n<meta name=\"description\" content=\"Biscuit moelleux au chocolat sans gluten. 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Ce lundi un g\u00e2teau super bon, id\u00e9al pour le petit d\u00e9jeuner ou comme casse-cro\u00fbte! Recette du chef Gianluca […]","_links":{"self":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts\/61979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/comments?post=61979"}],"version-history":[{"count":0,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts\/61979\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/media\/61442"}],"wp:attachment":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/media?parent=61979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/categories?post=61979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/tags?post=61979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}